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Sheet-Pan Fried Rice

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By Pillsbury Kitchens
Updated Nov 13, 2024
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If you're looking for a simple and delicious meal that you can whip up in no time, sheet-pan fried rice is the perfect option. This recipe is quick, easy, and adaptable.

Traditional fried rice, typically made in a wok or skillet, is a hands-on experience with a lot of ingredients, requiring a fair amount of prep time, slicing, and dicing. You’re also tied to the stove, as you must constantly stir as the dish cooks. Not the case with our sheet-pan fried rice. Because it’s cooked in the oven, you’re free to go about your business while it cooks. The high heat also gives the rice a slight crispiness that will have everyone asking for seconds.

Like most sheet-pan meals, this fried rice is made in just one pan, which means minimal clean-up – perfect for those busy weeknights when you want a tasty meal without spending hours in the kitchen. To make our sheet-pan fried rice even faster and more convenient to make, it only has a few ingredients, and two of them are frozen vegetables and rice, which are both great staples to keep on hand for last-minute dinners.

This sheet-pan fried rice is not only delicious, but it's also a great way to use up leftovers and reduce food waste. Feel free to customize it with your favorite ingredients and make it your own. Enjoy this easy and flavorful meal that's sure to become a new weeknight favorite in your household.

How to Make Sheet Pan Fried Rice

Using just one sheet pan to make fried rice not only makes cleanup easier but its hands-free technique allows you to get other things done while it cooks. This recipe is made ultra easy because we use frozen vegetables and rice, which cuts down on prep time. Take a look at our quick overview of how to make sheet-pan fried rice, then read on for the full ingredients list and recipe.

Mix Together the Ingredients

In a bowl, combine the rice, vegetables, soy sauce, and oil.

Onto the Sheet Pan

Spread the rice mixture evenly into a thin layer on a sheet pan sprayed with cooking spray.

Bake, Stir, Bake

Bake the fried rice for 10 minutes. Stir it and continue to bake until it is just starting to brown. Serve while it’s hot! 

What to Serve with Sheet Pan Fried Rice

Our sheet pan fried rice recipe is so versatile, once you try it, it’s sure to find its way back on your dinner table, time and time again. While we like it with a large variety of main dishes, it’s a natural choice as a side dish for other Asian-style dishes like slow-cooker orange chicken  or Chinese sweet and sour pork.

While you have the oven fired up, you many want to make another sheet-pan main dish like Asian stir-fry sheet-pan dinner to serve with it.

You can’t go wrong. Sheet-pan fried rice goes well with almost anything! 

How to Store and Reheat Sheet Pan Fried Rice

If you’re lucky enough to have any sheet-pan fried rice left over, you can store it in an airtight container in the refrigerator for up to 4 days. You’ll want to let it cool first, but don’t wait too long. You should make sure to chill the rice within 1 hour after you make it to prevent harmful bacteria from growing.

The same is true for freezing the rice. You need to let it cool first, for up to 1 hour, then place it into a freezer zippered bag and freeze for up to 3 months.

To reheat the fried rice, just pop it in your microwave in a microwave-safe bowl, and cover it and heat on High for 1 to 2 minutes for refrigerated or 2 to 4 minutes for frozen, or until hot. 

Frequently Asked Questions

Can You Fry Foods on a Sheet Pan?

Yes and no. Let’s start with the “no”. No, you can’t deep fry things on sheet pan. Deep frying is the process of completely submerging a food item in hot oil and cooking until golden brown and cooked through. That’s simply not possible on a sheet pan.

Now, here’s the “yes”. You can lightly coat foods in oil and cook at a high heat, until golden brown and cooked through. Does it taste exactly the same as something that is deep fried? Not exactly, but it can get close.

Of course, fried rice is never deep-fried. It’s cooked in a much smaller amount of oil, usually in a wok or skillet. That makes converting a traditional fried rice recipe to a sheet pan fried rice recipe a no brainer, as it’s easy to cook successfully in the oven. 

Can You Add a Protein to Sheet Pan Fried Rice?

Yes! Just make sure you use a fully cooked protein, like leftover roast chicken or pork. Cut it into small pieces and scatter it over the rice in the last few minutes of the cooking process. You’re just trying to heat it through completely.

While you can certainly add uncooked proteins to a sheet-pan fried rice, you should follow a kitchen-tested recipe that includes uncooked protein to make sure you’re cooking those proteins adequately, so they are safe to eat. Since we did not test this recipe with any uncooked protein, we can’t recommend it.

Can You Use Leftover Rice in Sheet Pan Fried Rice?

Most traditional fried rice recipes use leftover rice, because it is drier and doesn’t get gummy when stir-fried in a wok or skillet. While it may be possible to use it in this recipe, we did not test it with leftover rice, so we can’t recommend it.

We used packaged frozen rice in this recipe, which is easy to keep on hand as a kitchen staple and takes only a few minutes to reheat before continuing with the recipe. 

Sheet-Pan Fried Rice

  • Prep Time 10 min
  • Total 40 min
  • Ingredients 4
  • Servings 4
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Ingredients

  • 2 packages (10 oz each) frozen cooked long-grain white rice, heated as directed on package (about 3 cups cooked rice)
  • 1 cup from 1 bag frozen Cascadian Farm™ Organic Peas & Carrots, thawed
  • 2 tablespoons soy sauce
  • 2 tablespoons vegetable oil

Instructions

  • Step 
    1
    Heat oven to 450°F. Generously spray 18x13-inch rimmed sheet pan with cooking spray.
  • Step 
    2
    In medium bowl, mix heated rice, thawed peas and carrots, soy sauce, and oil.
  • Step 
    3
    Add rice mixture to sheet pan, and spread evenly.
  • Step 
    4
    Bake 10 minutes. Remove from oven, and stir. Bake 5 to 8 minutes or until lightly browned.

Nutrition

230 Calories
7g Total Fat
5g Protein
37g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: About 3/4 Cup
Calories
230
Calories from Fat
70
Total Fat
7g
11%
Saturated Fat
1g
6%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
460mg
19%
Potassium
130mg
4%
Total Carbohydrate
37g
12%
Dietary Fiber
1g
6%
Sugars
2g
Protein
5g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
2%
2%
Calcium
2%
2%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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